Cook's notes: Stoneware pudding molds are available at specialty cookware shops. Mixed baking spice, similar to pumpkin pie spice, is available at Savory Spice Shop in Newport Beach. Atora vegetable suet is available at Surfas, and some Cost Plus stores carry Bird's.

Procedure:1. Generously grease pudding mold.2. In medium saucepan, combine dried fruit and cider, ale or stout and bring to simmer. Turn off heat; cool.3. In large bowl, combine flour, baking powder, salt, spices, zests, ground almonds, shortening, breadcrumbs and sugar. Add plumped dried fruit and liquid; mix. Add eggs and mix thoroughly.4. Spoon into prepared mold. Cover with round of parchment paper, then layer of foil. Fold edges of foil down and secure with string tied around mold. Refrigerate several hours or overnight.5. Prepare water bath: Fill large pot with water to come halfway up mold, put rack in bottom (upturned saucer may be used), and bring to simmer. Place mold on rack, cover pot. Simmer 6 hours, checking water level frequently, and topping up with additional boiling water as necessary.6. At end of cooking time, remove from water bath and cool. Store covered, in cool place 2 weeks, pouring over 1 tablespoon brandy or rum every few days.7. When ready to serve, microwave or steam to reheat slightly, and turn out onto serving plate.8. In small saucepan, gently heat 3 tablespoons brandy or rum. Pour over pudding and light with match. Allow flames to subside before serving. Pass custard sauce at table.

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